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I have a gallon test sour going and a few months ago pitched some Jolly Pumpkin La Roja dregs into secondary. I was drinking a JP Weizen Bam the other night and decided to add those dregs too. I understand it is the same microbes being added but I am wondering if this will do anything...

I want to re-use the yeast and bugs (WLP644, WLP665 and Jolly Pumpkin bottle dregs) on a new beer and I was wondering if the same practices apply for harvesting from a mixed fermentation? According to Wyeast: "Always harvest from a low gravity and low hopped beer. High gravity and/or highly...

http://www.lewybrewing.com/2013/02/100-brett-mead-oohh-yes.html I was inspired by this mead so I came up with my own version. 1 gallon batch 4 oz Rolled Oats 40 oz Gunter Wildflower honey 1 vial WLP644 Brett Trois Procedure 4 oz Rolled Oats Steeped in 24 oz of water at 130 degrees for 15...

I've not used Citra yet and would like to brew an IPA that showcases the tropical flavors of this hop. How's this look? 6 gallon batch 90% 2 row 5% Munich 3% Crystal 80L 2% Crystal 20L Mash at 152 FWH .5 citra 60 .5 amarillo 20 .5 citra 5 1 citra DH .5 citra...

Recently I sampled a friend's sauerkraut that she'd made in a fermentation crock and it was fantastic. I've made a batch of kraut before that was fermented in a glass jar and her's was far and away much better than mine. So much so that my wife and I were eating it right out of canning jars...

Is there a rule of thumb for the serving temperatures for mead? Is it like the adage of serving white wines chilled and red wines at room temperature?

I was curious about bochet after reading about it on here and on another site dedicated to mead but never really found a post that described the taste. So flying blind, I did some research then formulated a recipe based on other's posts and made a 1 gallon batch back on 6/24/12. Recipe 3.7 lbs...

Looking for 2 tix for the Detroit Beer Fest Saturday. Thanks!

Has anyone carbonated a bochet? I just put one into 2ndary and I plan to give it a good 6 months there but was thinking of carbonating it when the time comes to bottle. This is my first bochet so I am not sure if carbonation will benefit the end product. Here's my recipe... 1 gallon...

Brewed a 12 gallon batch of a Hefe on Monday. Had small amount of wort left and some local clover honey lying around so decided to mix up the following. The grain amounts are an approximation however when I entered them into a online recipe calculator the OG came out to a 0.001 difference. So...

I posted this in the All Grain section and didn't get a response so I thought this might be a better area to post my questions. My brewing partners and I brew in a keggle and use a pico style false bottom with direct heat. I am unsure of how to account for the mash and sparge water that lies...

My brewing partners and I brew in a keggle and use a pico style false bottom with direct heat. I am unsure of how to account for the mash and sparge water that lies underneath the false bottom. Per the instructions that came with the bottom it says... Fill kettle until water touches false...

Planning to brew a 10 gallon batch of Hefeweizen where the banana flavor is really pronounced. I plan to use 3068 as the yeast and I have read up on it a bit. I know that warm fermentation temp is key to get those banana esters so I plan to ferment around 70. I have also read that...

My brewing partners and I use a keggle with a pico style false bottom as our MLT. The false bottom is such that about 2.5 gallons of water reside under it when we add our mash water and grain. My question is how do we equate for this water (specially when we do 5 gallon batches)? We have...

I am bottling a weizenbock tonight and I am unsure of the amount of priming sugar to add. Per the style it says the volume of CO2 should be anywhere from 3.7 to 4.7. So I am aiming in the middle at 4.2 and for my 5 gallon batch the calculators I've checked are saying 9.3 oz of cane sugar...

I know through experience that it takes around 3 weeks once a beer is bottled to get good carbonation. I know that ambient temp plays a role in that and that the warmer the room temp the quicker the beer will carb. I have been looking to make a stir plate for yeast starters and it got me...

Here are some shots from my brew buddies and my latest brew day. We brewed at one of the guy's dad's place to help harvest some of his hops. My friend's dad claims to be the largest hop farmer in SE Michigan. I think he may be right. The hops on the trellis are Cascade. Chinook have over...

I am slowing making the move to all grain after several year of extract and partial mash brewing and I have been doing a modified version of Brew in a Bag. I don't have a mash tun built just yet so in the interim I am using an unmodified cooler to mash in and using two 5 gallon paint strainer...

I am trying to help a friend out and Google was of no help. She is looking for Christmas lights in the shape of hops for her father-in-law. She said that he claims to be at Bell's once and that he saw lights shaped like hops out in their beer garden. Any one see these before?

My brewing buddies and I brewed 6-gallons of Barley Wine a few months ago. Before we moved it to 2ndary we dry hopped it with 5 oz of whole cone Cascades. We moved it to a 5-gallon glass carboy and bottled the extra gallon or so.. The plan was to let the 5-gallons sit for a few months and...